Arlene's Chicken Jubilee
Prep: 30 min
Cook: 85 min
Total: 115 min
Serves: 6
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Tender chicken breasts are stuffed with a savory mix of mushrooms, rice, and walnuts, then topped with a sweet cherry pie sauce for a delightful twist.
Ingredients
Ingredients
- 4 Oz Mushrooms - Sliced
- 1 - Butter
- 1 Tsp Salt
- 1 Cube Chicken Bouillon
- 1 Cup Rice
- 1/4 Cup Walnuts
- 6 - Chicken Breasts - Halved
- 1/4 Cup All-Purpose Flour
- 1/4 Tsp Paprika
- 21 Oz Cherry Pie Filling
- 1 Tbsp Lemon Juice
Directions
Directions
- Drain mushrooms, reserving juice.
- Add enough water to reserved juice to equal 1 cup liquid.
- Melt 1 tablespoon butter in skillet; add mushroom liquid, mushrooms, 1/2 teaspoon salt and bouillon cube.
- Bring to a boil; add rice and walnuts.
- Cover tightly; cook over low heat for about 25 minutes or until water is absorbed.
- Remove skin and bones from chicken breasts; pound lightly to flatten.
- Combine flour, remaining salt and paprika; dredge chicken in seasoned flour.
- Spoon 1/3 cup rice mixture in center of each chicken piece; bring up sides of meat.
- Secure with wooden picks.
- Place chicken in shallow greased baking dish.
- Cover lightly with aluminum foil.
- Bake at 350 degrees for 1 hour or until chicken is tender.
- Remove to heated platter.
- Blend pie filling, lemon juice and 3 tablespoons water in saucepan; cook until hot.
- Stir in 1 tablespoon butter.
- Serve sauce over chicken.
Nutrition
Per serving · 6 servingsCalories
550
Fat
24 g
Saturated fat
8 g
Carbohydrates
54 g
Sugar
12 g
Fiber
2 g
Protein
36 g
Sodium
800 mg
Cholesterol
100 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 4 Oz Mushrooms - Sliced
- 1 - Butter
- 1 Tsp Salt
- 1 Cube Chicken Bouillon
- 1 Cup Rice
- 1/4 Cup Walnuts
- 6 - Chicken Breasts - Halved
- 1/4 Cup All-Purpose Flour
- 1/4 Tsp Paprika
- 21 Oz Cherry Pie Filling
- 1 Tbsp Lemon Juice
